Cooklist AI

Classic Greek Moussaka

Name: Classic Greek Moussaka
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: 1 tbsp olive oil; ½ cup grated Parmesan cheese; 5 tbsp all-purpose flour; 2 garlic cloves, minced; 2 large eggplants, sliced into ¼-inch thick rounds; 2 tbsp olive oil; 3 cups low-fat milk; 1 onion, diced; 1.4 lb ground beef; 3 tbsp tomato paste; 1 cup beef broth; 1½ tsp sugar; 2 tsp dried oregano; ¾ tsp salt; ¼ tsp freshly grated nutmeg; 1 egg; 1 egg yolk; ⅓ cup panko breadcrumbs; Salt and pepper, to taste; 4 tbsp butter; 14 oz crushed tomatoes

This traditional Greek Moussaka features layers of tender eggplant, rich beef filling seasoned with oregano and cinnamon, and a thick, creamy béchamel sauce on top. With a streamlined process to follow, achieving the perfect flavor balance has never been easier!



1 hr 10 min

TOTAL TIME

1108

CALORIES

$3.49

PER SERVING

Directions

EGGPLANT

40 min

PREP TIME

30 min

COOK TIME

1 hr 10 min

TOTAL TIME

Place eggplant slices slightly overlapping in a large colander. Sprinkle with some salt and let sweat for 30 minutes. While waiting, proceed to Meat Sauce and Béchamel Sauce.

Preheat oven to 450°F. Pat eggplant dry and lay on parchment paper-lined trays. Brush with olive oil and bake for 15-20 minutes, or until lightly browned and softened. Remove and set aside to cool slightly.

MEAT SAUCE

In a large skillet, heat olive oil over high heat. Cook garlic and onion for 2 minutes.

Add ground beef and cook until browned, breaking it up as you go.

Add crushed tomatoes, tomato paste, beef broth, sugar, oregano, and salt. Stir to combine, bring to a simmer, then lower heat to medium-low and cook for 15 minutes or until thickened.

BÉCHAMEL SAUCE

In a pan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly.

Slowly add milk, stirring constantly. Cook for 3-5 minutes or until thickened, then remove from heat.

Whisk in Parmesan cheese, nutmeg, salt, and pepper. Allow to cool for 5 minutes, then whisk in the whole egg and egg yolk.

ASSEMBLE

Preheat oven to 350°F. Place half the eggplant slices in the bottom of a baking dish, then top with the beef filling.

Top with remaining eggplant slices, then pour béchamel sauce over it. Sprinkle with panko breadcrumbs.

Bake for 30-40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Health Info

Macros

32g

CARBS